Beef ribs braised in red wine

Ingredients:

• 6 pieces of beef brisket (about 2.6 kg)
• 2-3 cups of red wine
• Coarse salt
• Olive oil
• 1 large onion, cut into 1 cm pieces
• 2 celery stalks, cut into 1 cm pieces
• 2 carrots, peeled, halved lengthwise and cut into 1cm pieces
• 2 crushed cloves of garlic
• 1.5 cups tomato paste
• 2 tbsp of water
• 1 bunch fresh thyme, tied with kitchen string
• 2 bay leaves

Preparation:

1. Season each rib generously with salt. Heat olive oil in a heavy-bottomed pan large enough to accommodate the meat and vegetables. Add the ribs and sear thoroughly, about 2-3 minutes per side. Don't overcrowd the pan. If necessary, sear in batches.
2. Meanwhile, puree the celery, carrots, onion, and garlic in a food processor until they form a chunky paste. When the ribs are nicely browned on all sides, remove them from the pan. Drain the fat, add fresh oil to the bottom of the same pan, and add the vegetable puree.
   
   Season the vegetables generously with salt and sauté until darkened and lumps form on the bottom, about 5-7 minutes. Scrape them down and stir. Scrape down the lumps again and add the tomato paste. Sauté the tomato paste for 4-5 minutes. Add the red wine and scrape up any remaining lumps. Reduce the heat if the mixture starts to burn. Reduce the mixture by half.
3. Return the ribs to the pot and add 2 cups of water, just enough to cover the meat. Add a bunch of thyme and bay leaves. Cover the pot and bake in a preheated oven at 190°C (375°F) for 3 hours. Check periodically during cooking and add more water if necessary.
   
   Turn the ribs halfway through cooking. Remove the lid 20 minutes before the end of cooking to allow the ribs to brown and the sauce to evaporate. The finished meat should be very tender, but not falling apart. Serve with the gravy the ribs were braised in.